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Longyang District Food

Confucius said “food the first necessity of man”, eating is the most basic need for human survival. The history of human society, actually,is a history of food culture.At the same time, due to the difference of nations and territories, there come the different diet customs and the colorful and distinctive regional cuisines. The food of Longyang district covers beautiful colors,flavor, taste and nutrition balance, it ranks front in the delicious food.Changning has much local flavors,its acid, its fragrance and its light spicy can give a person unforgettable memory. Such as Hetu dashao(河图大烧),Yongchang pressed salted duck(永昌板鸭),cauliflower pickles with bee seeds(菜花腌菜拌蜂籽),Dai Niusapi(傣家牛撒丕) Xiachun bean noodles and so on.

Hetu Dashao(河图大烧)

Eaten together with Xiachun bean noodles and another Baoshan traditional dish—Hetu Dashao, it will be much more wonderful. Dashao, or "toast pig", has always been a big dish for feast in Baoshan, of which the toast pigs made by people in Hetu village are especially famous.

The way of making it is complicated: kill the mature pig and wash it clean, then seal the cut. Mix sesame oil, honey, soybean sauce and many kinds of aromatic spices together to make the seasoning and apply the seasoning on the pig, then toast it on the charcoal fire. While toasting it, keep on applying seasoning on it until it's well-done. Dashao is crispy outside and tender inside. The skin looks golden and bright and tastes crispy, while the meat tastes fresh and sweet. Its color, aroma and taste are incomparable than those same food cooked with other methods.

Yongchang Pressed Salted Duck(永昌板鸭)

Yongchang pressed salted duck is in Yunnan Province Baoshan Famous food city. Baoshan is a city of the Burma Road, from the Han Dynasty to the Qing Dynasty, had been set up Yongchang County, Yongchang Prefecture and other administrative region. Yongchang's name is familiar to both at home and abroad. Therefore, there is the duck, named "Yongchang".

Yongchang pressed salted duck has a long history, as early as the end of the Qing Dynasty, is exported to Hong Kong, Macao and Burma and other countries. Yongchang pressed salted duck is selected for 3 - 4 months of local varieties of duck as raw material, using artificial fattening namely live ducks stood cage feeding of 15 - 20, to reach the standard weight.

When processing the fat duck slaughter, will duck feathers faded net, trimming and shaping, to color, white lip, appearance requirements. Then, the needle on the salt, salt for 2 days, remove the wash, shaping in the flat, let the day clothes night dew, until dry, avoid exposure.

Yongchang pressed salted duck has a graceful shape, color white and bright, crisp tender meat, aromatic taste etc..

Cauliflower Pickles with Bee Seeds(菜花腌菜拌蜂籽)

"Cauliflower pickles with bee benevolence" is a favorite of Changning people,it is also a daily household delicacy on the table and is one of the hospitality feast of flavor dishes.The curing method is simple: Put the washed cauliflower into the jam jar, then pour into the prepared rice water or cold water, add pepper, Chinese prickly ash and other ingredients, add a little salt and seal the jar. Save a few days.The marinated cauliflower pickles with yellow and green adding radiance and beauty to each other has the characteristics of acid with some sweet, which is very attractive.

Dai Niusapi(傣家牛撒丕)

he Dai people in Kejie(柯街), Kasi(卡斯), Wandian(湾甸) and Mengtong(勐统 )of Changning has a long history of cooking culture. It is unique not only in cooking and making but also in the collocation of color, smell and taste, so that it became a brilliant wonderful work of Changning ethnic delicacies. It is no doubt that Dai Niusapi(傣家牛撒丕) is the typical representative of Dai delicacies. The Dai Niusapi has a branch of Kusa(苦撒)and Lemon Sa(柠檬撒), which is tasty and refreshing and unique in cooking methods with moderate vinegar-pepper.

Xiachun Bean Noodles

The genuine Xiachun bean noodles are made of soya milk made of peas, which is called "Chengjiang bean noodles". The features of it are that: bright-colored, chewy, tender and fresh. Especially the bean noodles made by factories like "Tuozi bean noodles", "Dongjiaque" and "yizhuomao" are so slender that they can wind around the chop-sticks and their quality and cutting skills become salutary tales around the people of the same trade. Xiachun bean noodles use choice seasonings: red chili oil, white sesame oil, yellow Chinese prickly ash oil, green coriander, milky-white mashed garlic, black soybean sauce and brown vinegar... it's so colorful and the smell will strike diners' nostrils.

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